New Concept of Cuisine

Author: None
Publisher:
Publication Date: 2002-07-01
Features: This book provides a detailed introduction to the importance of nutrients such as proteins, vitamins, vegetable oils, and minerals for physical health. It discusses the impact and effects of modern convenient foods, frozen foods, sticky foods, and processed foods on traditional dietary habits. It proposes the correct dietary concept of promoting health, maintaining body shape, and preventing diseases through "less but tastier" eating, modernizing the traditional concept of "treating food as medicine."